Oatmeal Pancakes are a hearty and delicious breakfast. Made with bananas and oats, they are naturally gluten-free, too.
Serve oatmeal pancakes with your favorite breakfast meat, like Oven Bacon, some scrambled eggs or Baked Egg Muffins, and a sweet Fruit Salad. All great options for a hearty breakfast or lazy Sunday morning brunch.
Healthy and Filling Oatmeal Pancakes
When your morning begins with oatmeal pancakes, you know you’re getting a healthy start to your day. They are not only fluffy and delicious, but you get a healthy serving of protein from the oats and potassium from the bananas which give you energy and fill you up so you’re ready to take on whatever life throws at you.
Ingredients and Substitutions
- Bananas – bananas take the place of butter or oil that you usually find in pancakes. They also added sweetness
- Milk -You can use any kind of milk that you like. I tend to only have nonfat on hand so that’s what I used to keep them light.
- Maple syrup – I felt like they need a little more sweetness so I added maple syrup to the batter.
- Vanilla extract – for flavor balance.
- Old fashioned rolled oats – Oats not only add heft and texture, but they replace the flour when they are ground up into the batter. They are also packed with fiber. If you need gluten-free, be sure to look for certified gluten-free oats. Quick oats will work, but I do not recommend using instant oatmeal or steel cut oats.
- Baking soda and baking powder – helps the pancakes rise and makes them more fluffy.
- Salt – For flavor.
- Eggs – Creates a fluffy texture and helps to bind the batter together.
How to Make Oatmeal Pancakes
The batter can be ready in about 5-10 minutes; it’s literally just pouring ingredients into a blender and blending them up.
Make the batter. Start with placing the bananas, milk, syrup, and vanilla into the blender. Pulse until well blended, then add the oats, baking soda, baking powder, and salt and pulse again until blended. Finally, add the eggs. Adding the eggs last ensures that they create that fluffy texture and bind all the batter together.
Heat the skillet. Grab a medium to large skillet or a griddle and heat to 350 degrees or medium heat. I like using my large cast iron skillet.
Cook the oatmeal pancakes. Melt some butter in the skillet and immediately start adding the batter about 1/4 cup at a time, or more for larger pancakes. Let cook undisturbed for several minutes, until you start seeing bubbles forming and popping in the center. Once they are golden on the bottom, flip them over using a spatula. Cook for another minute or two, then transfer to a plate or baking sheet and cover to keep warm.
How to Serve Oatmeal Pancakes
There are two ways to look at it when you serve healthy pancakes: Keep with the healthy theme and serve with yogurt and fruit OR feel good about your healthy choices, then drown the pancakes in butter and syrup. No judgment – you do you.
Other options would be to sprinkle with powdered sugar, spread with fruit preserves, or spread with Nutella.
Recipe Tips and Variations
- Let your pancake batter sit and rest to create a fluffier batter.
- Use an ice cream scoop or a 1/4 cup measure for evenly sized pancakes.
- Mix-ins: Try adding some blueberries, chocolate chips, or pecans to make these extra special.
- This recipe can be easily doubled or even tripled as long as your blender is big enough to hold the batter.
Make Ahead and Storage
This recipe will make 6-8 protein and fiber-packed pancakes. Because they are so hearty, you may find that you don’t need a big stack to fill you up. Here are some options to help with that.
Make Ahead: You can make your batter and store it in the fridge for up to 4 days. Cooked oatmeal pancakes will last about 4 days in the fridge as well, so you could make them in advance and refrigerate or freeze until your ready to eat them.
Storage: Once pancakes are fully cooled, wrap tightly or store in an airtight container refrigerated for up to 4 days. Use freezer safe bags or containers and freeze for up to 3 months.
Freezing: Line a baking sheet with parchment paper, then arrange cooled pancakes on the sheet in a single layer. Place in the freezer for a couple of hours, then transfer to freezer bags. Freeze for 3-4 months. Thaw in the fridge and reheat in the microwave or on the stove top.
Reheating: Thaw completely, then gently reheat in the microwave (use the 50% power if you can). Or, you can reheat on a baking sheet in a 350 degree oven until warmed through. Cover with foil in the oven to keep from drying out.
More Pancakes recipes to try
- 1 banana about ½ cup of mashed banana
- ½ cup milk
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 2 ½ cups old-fashioned oats
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- Add the banana, milk, maple syrup, and vanilla to a blender and blend until smooth.
- Add the oats, baking powder, baking soda, and salt to the blender and blend again until smooth.
- Add the eggs and blend for another 20 seconds or until smooth.
- Heat a skillet over medium heat and spray with non-stick spray.
- Add ¼-⅓ cup of batter to the pan and let it cook for 2-3 minutes or until the edges start to turn a light brown color and bubbles start to form and pop in the center of the pancake.
- Flip the pancake and let it cook for another 2 minutes or until light and golden on the bottom.
- Set aside on a plate in the microwave or topped with a towel to keep warm until you’re ready to serve them.
- Repeat the cooking process with the remaining batter.
- Serve with mixed berries, fresh mint, and syrup.